A while ago I made a Beet, Carrot and Ginger Salad from Mark Bittman's cookbook. That was the first time I tried raw beets: and I liked it. Somehow, I haven't had raw beets since then...until today that is.
Here's a recipe I tested for Robyn: raw beets, carrots and cabbage salad with Asian-inspired vinaigrette and sesame seeds. I feel invigorated already :)
6 comments:
I love grated raw veg in salad. This looks lovely. The colours work so well. I'd have to go with my favourite balsamic with it. Just lovely
I have yet to try raw beets - unbelievable!!! It's time :)
This salad is so pretty! :)
I love that when I am really busy and don't get here for a few days... when I come back it's like having a virtual meal at your site. Your posts are always so nicely varied and always unique. Good stuff!
Recipe? PLEASE?!
Hi, Tracy (and everyone).
It's shredded cabbage, carrots, beets, and the dressing (sesame oil, soy sauce and rice wine vinegar) with green onion and sunflower seeds.
This sounds delightful! I understand what you mean when you describe this as invigorating - when I was testing recipes for my review of Inside The Southeast Asian Kitchen cookbook, there were a couple of salad's with a similar style of ingredients as this & I actually checked there was no alcohol in the vinegar because I buzzed so much afterwards. Wow!
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